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Roast tomato and halloumi bruschetta recipe
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Take a classic bruschetta to the next level with smoky barbecued halloumi and sweet vine tomatoes. Tossed in extra virgin olive oil, fresh basil and served on toasted sourdough bread, making a lovely light lunch or barbecue starter. See method
Ingredients
- 2 vine tomatoes, halved
- 225g lighter halloumi, sliced into 4 thick slices
- 2 slices wholemeal sourdough
- 4 tbsp extra virgin olive oil
- 1 clove garlic, peeled and roughly chopped
- 2 tbsp fresh basil, roughly chopped
Each serving contains
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Energy
1055kj
669kcal
33%
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Fat
50g
71%
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Saturates
18g
88%
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Sugars
4g
4%
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Salt
3.9g
65%
of the reference intake
Carbohydrate 22.6g
Protein 31.7g
Fibre 3.6g
Method
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Toss the tomato halves and halloumi slices in a bowl with 1 tbsp extra virgin olive oil and season with black pepper. Place onto a hot barbecue and cook for 3-4 mins then turn carefully with a fish slice and cook for a further 2 mins until lightly charred and soft.
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Remove the tomato halves and halloumi from the barbecue and place onto a chopping board. Lightly brush the sourdough with 1-2 tbsp of extra virgin olive oil on both sides and season well. Lightly grill the sourdough slices on the barbecue for 1 min on each side until marked and lightly charred in places.
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Cut the tomato and halloumi into chunky pieces and place in a bowl with the garlic, basil and remaining olive oil and gently toss, taking care not to break up the tomato too much.
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Serve the topping piled onto the warm toasts.
See more Barbecue recipes